This delightful barefoot contessa raisin pecan oatmeal cookie recipe from Barefoot Contessa is both easy and quick to prepare. These chewy cookies are packed with wholesome oats, sweet raisins, and crunchy pecans, making them a perfect treat for any occasion. You can easily adapt the recipe by using common ingredients found in your pantry.
Ingredients Needed
- 175g pecans
- 225g unsalted butter, at room temperature
- 200g dark brown sugar, lightly packed
- 200g granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 190g plain flour (all-purpose flour)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 270g old-fashioned oats
- 225g raisins
How To Make Raisin Pecan Oatmeal Cookies
- Preheat the oven: Set to 180°C (350°F).
- Toast the pecans: Spread them on a baking tray and toast for 5 minutes. Let cool, then chop coarsely.
- Cream butter and sugars: In a stand mixer with a paddle attachment, beat butter, brown sugar, and granulated sugar on medium-high until light and fluffy.
- Add eggs and vanilla: With the mixer on low, add eggs one at a time, then mix in vanilla.
- Mix dry ingredients: Sift flour, baking powder, cinnamon, and salt into a bowl.
- Combine the dough: Slowly mix dry ingredients into the butter mixture. Stir in oats, raisins, and pecans until just combined.
- Shape cookies: Drop 2-inch mounds of dough onto parchment-lined baking trays using a spoon or small scoop. Flatten slightly with a damp hand.
- Bake: Bake for 12-15 minutes or until lightly golden. Let cool on a wire rack.
Recipe Tips
- Toast the pecans: Toasting enhances their flavor and adds a delightful crunch to the cookies.
- Use room temperature butter and eggs: This ensures a smoother batter and even baking.
- Measure ingredients accurately: Precise measurements lead to consistent and delicious results.
- Avoid overmixing the dough: Overmixing can result in tougher cookies; mix just until combined.
- Use parchment paper: Lining your baking trays prevents sticking and promotes even baking.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover cookies cool completely. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week.
- Freeze: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before eating.
- Reheating: To reheat, place leftover raisin pecan oatmeal Cookies in a preheated 350°F oven for about 5 minutes.
Nutrition Facts
Serving Size: 1 cookie (assuming 24 cookies total)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 80mg
- Potassium: 100mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 3g
Try More Recipes:
Barefoot Contessa Raisin Pecan Oatmeal Cookies
Description
This delightful barefoot contessa raisin pecan oatmeal cookie recipe from Barefoot Contessa is both easy and quick to prepare. These chewy cookies are packed with wholesome oats, sweet raisins, and crunchy pecans, making them a perfect treat for any occasion. You can easily adapt the recipe by using common ingredients found in your pantry.
Ingredients
Instructions
- Preheat the oven: Set to 180°C (350°F).
- Toast the pecans: Spread them on a baking tray and toast for 5 minutes. Let cool, then chop coarsely.
- Cream butter and sugars: In a stand mixer with a paddle attachment, beat butter, brown sugar, and granulated sugar on medium-high until light and fluffy.
- Add eggs and vanilla: With the mixer on low, add eggs one at a time, then mix in vanilla.
- Mix dry ingredients: Sift flour, baking powder, cinnamon, and salt into a bowl.
- Combine the dough: Slowly mix dry ingredients into the butter mixture. Stir in oats, raisins, and pecans until just combined.
- Shape cookies: Drop 2-inch mounds of dough onto parchment-lined baking trays using a spoon or small scoop. Flatten slightly with a damp hand.
- Bake: Bake for 12-15 minutes or until lightly golden. Let cool on a wire rack.
Notes
- Toast the pecans: Toasting enhances their flavor and adds a delightful crunch to the cookies.
- Use room temperature butter and eggs: This ensures a smoother batter and even baking.
- Measure ingredients accurately: Precise measurements lead to consistent and delicious results.
- Avoid overmixing the dough: Overmixing can result in tougher cookies; mix just until combined.
- Use parchment paper: Lining your baking trays prevents sticking and promotes even baking.
Barefoot Contessa Raisin Pecan Oatmeal Cookies